October 13, 2021
@
7:00 pm
–
9:00 pm
You, too, can create, at home, a restaurant quality meal. Sit, sip, learn and eat when you join us this evening for a demonstration class led by Caitlin of Fit To Entertain. You will be treated to a 6 course “Harvest” meal. Learn and experience how Oli+Ve oils and vinegars can be used to create recipes worthy of rave reviews as you re-create your own private dining experience in your own home. These recipes are designed so that you can prepare ahead with only a few steps to finish up before serving so that you will be able to enjoy your guests and relax. Reserve (and Pay) for a spot by calling 770-587-4244. (Please tell us of any food allergies at this time.) Cost of class is $89/Person
ONE
STARTER
Apple Cider Sangria Served with a Mini Harvest Cheese Board
(Clean-Crafted Wine Pairing: Tempranillo Sangria)
TWO
SOUP
Pumpkin Bisque
(Clean-Crafted Wine Pairing: Chardonnay)
THREE
SALAD
Apple Cranberry Walnut Salad
(Clean-Crafted Wine Pairing: Rose)
FOUR
BREAD
Homemade Cornbread with Maple Butter
(Clean-Crafted Wine Pairing: Viura)
FIVE
MAIN
Dutch Oven Balsamic Pot Roast
(Clean-Crafted Wine Pairing: Cabernet Sauvignon)
SIX
DESSERT
Apple Crisp with House Made Vanilla Ice Cream
(Clean-Crafted Wine Pairing: Pinot Noir Barrel Select)
October 12, 2021
@
7:00 pm
–
9:00 pm
Join us for this fun Tailgating Class hosted by Caitlin of Fit to Entertain. Sit back and relax as she leads you through putting together six different dishes that will score points with your family and friends during the next football matchup. Whether you attend the game or host at home these dishes are perfect to have tucked in with your favorite items to serve– simple to make and easy to take!! Make (and pay for) your reservation by calling 770-587-4244. Cost of class is $75/person
ONE
HARVEST FRUIT SALAD
Served with a House Vinaigrette
(Clean-Crafted Wine Pairing: Bubbly Rose)
TWO
MEXICAN STREET CORN DIP
Served with Cotija Cheese on the Side
(Clean-Crafted Wine Pairing: Veinte Chardonnay)
THREE
ITALIAN PASTA SALAD
With House Made Vinaigrette
(Clean-Crafted Wine Pairing: Mixtrack Sauvignon Blanc)
FOUR
HOUSE MADE CHICKEN FINGERS
Served with Mesquite Honey Mustard
(Clean-Crafted Wine Pairing: White Wine Blend)
FIVE
FIG INFUSED BURGER BITES
Using Fig Balsamic Vinegar
(Clean-Crafted Wine Pairing: Cabernet Sauvignon)
SIX
OLIVE OIL BROWNIES
Using Butter Infused and Blood Orange Olive Oils
(Clean-Crafted Wine Pairing: Garnacha)
September 30, 2021
@
7:00 pm
–
9:00 pm
You, too, can create, at home. a restaurant quality meal. Sit, sip, learn and eat when you join us this evening for a demonstration class as Caitlin of Fit to Entertain out of Savannah will be serving a 5 course dinner. During this 2 hour class you will learn and experience how Oli+Ve oils and vinegars can be used to create recipes worthy of rave reviews as you create your own private dining experience in your home. Start the evening off with a champagne cocktail and a toast. Learn what goes into (and what doesn’t) a clean crafted wine and enjoy a pairing with each course. As with all classes, an email will be sent recapping the evening’s information with pertinent links and recipes. RSVP: 770-587-4244 COST: $89/person
MENU
COCKTAIL
Blackberry Thyme champagne cocktail
HORS D’OEUVRE
Crab and sweet corn stuffed mini peppers
SOUP
Chilled watermelon soup garnished with fresh mint
SALAD
Peach burrata salad drizzled with balsamic vinegar
MAIN
Truffle mushroom risotto with roasted local Georgia shrimp
finished with gourmet truffle oil and fresh chives
DESSERT
Chocolate mousse
garnished with fresh seasonal berries and coconut whipped cream
September 29, 2021
@
7:00 pm
–
9:00 pm
Is it an appetizer or an hors d’oeuvre? The two words are used interchangeably, but they serve two different purposes. The short of it is…An appetizer is the first course served when seated at a table with a multi-course dinner to follow. An hors d’oeuvre is a small item served before dinner (often accompanied by cocktails) and served as a “finger food” that can be eaten while standing and mingling. This evening will be a demonstration class where Caitlin of Fit to Entertain will prepare and serve a mix of some of her favorite hors d’oeuvres, each paired with a clean-crafted wine. You will learn tips and tricks for entertaining with time to ask questions during the class. To wrap it up, you will each receive a recap email with what was discussed during class with pertinent links (if needed) and recipes. Please let us know of any food allergies or dietary restrictions at time of reservation. RSVP: 770-587-4244 Cost: $75/person
MENU
ROASTED SHRIMP COCKTAIL
served with a House Made Cocktail Sauce
Clean-Crafted Wine Pairing: TBD
GOAT CHEESE STUFFED MUSHROOMS
using Bootleg Farms Goat Cheese from Savannah, GA
Clean-Crafted Wine Pairing: TBD
HOUSE MADE HUMMUS FLIGHT
Three Varieties of Hummus
served with Homemade Cassava Flour Pita
Clean-Crafted Wine Pairing: TBD
HERB ROASTED COCKTAIL NUT MIX
using Rosemary Fused Olive Oil and Flakey Sea Salt
Clean-Crafted Wine Pairing: TBD
BUFFALO CHICKEN QUINOA POPPERS
served with House Made Ranch
Clean-Crafted Wine Pairing: TBD
BACON WRAPPED DATES
Medjool Dates Stuffed with Georgia Grinders Almond Butter
wrapped in Bacon and Baked to Crispy Perfection
Clean-Crafted Wine Pairing: TBD
June 10, 2021
@
7:00 pm
–
9:00 pm
Is it an appetizer or an hors d’oeuvre? The two words are used interchangeably, but they serve two different purposes. The short of it is…An appetizer is the first course served when seated at a table with a multi-course dinner to follow. An hors d’oeuvre is a small item served before dinner (often accompanied by cocktails) and served as a “finger food” that can be eaten while standing and mingling. This evening will be a demonstration class where Caitlin of Fit to Entertain will prepare and serve a mix of some of her favorite hors d’oeuvres, each paired with a clean-crafted wine. You will learn tips and tricks for entertaining with time to ask questions during the class. To wrap it up, you will each receive an email with what was discussed during class with pertinent links (if needed) and recipes. Class is limited to 10 people and Cost is $50/person. RSVP: 770-587-4244
MENU WILL BE PUBLISHED SOON